Tuscan Chicken and Penne

By EdieK

Tuscan chicken penne is a quick, weeknight meal for families on the go.

Rob Fiocca/The Canadian Press

This scrumptious chicken pasta dish is so quick to make that it will be a welcome supper for busy cooks.

Ingredients

• 30 ml (2 tbsp) olive oil
• 500 g (1 lb) boneless, skinless chicken breasts, cut into strips
• 1 shallot, finely chopped
• 45 ml (3 tbsp) balsamic vinegar
• 1 can (284 ml/10 oz) condensed low-fat cream of chicken soup
• 175 ml (3/4 cup) water
• 50 ml (1/4 cup) thinly sliced sun-dried tomatoes
• 15 ml (1 tbsp) chopped fresh rosemary leaves
• 1 l (4 cups) hot cooked penne pasta prepared without salt
• 45 ml (3 tbsp) Parmesan cheese

Details

Adapted from therecord.com

Preparation

Step 1

1. In a large non-stick skillet, heat half of the oil. Brown chicken strips well on all sides over medium-high heat. Remove chicken and keep warm.

2. Heat remaining oil. Add shallot and cook for 2 minutes. Stir in balsamic vinegar, soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally.

3. In a serving bowl, combine chicken gently with penne and sprinkle with Parmesan cheese. Makes 4 servings.

Nutritional information per serving: 470 calories; 46 g carbohydrates; 36 g protein; 15 g fat (3.5 g saturated fat); 3 g fibre; 75 mg cholesterol; 680 mg sodium.

Source: cookwithcampbells.ca.